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10 Nov 09
13:53
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Date Joined:
27 Apr 07
Viennetta is an ice cream product made in Unilever factories and sold under the various Heartbrand logos around the world. It was launched first by Wall's in 1982 using a technique devised by Kevin Hillman, development manager at Wall's' Gloucester factory.
The original Viennetta was a multi-layered product comprising layers of vanilla ice cream with sprayed on 'chocolate' layers. The layers of ice cream were extruded, one after another, onto trays sitting on a moving belt. The rate of extrusion was greater than the speed of the belt which caused a deliberate 'bunching' of the ice cream; each layer was extruded at a different speed to the previous layer. The final effect was akin to a series of waves rippling through the product. This visual aspect combined with the in-the-mouth contrast of the smooth ice cream covered in crisp 'chocolate' to give the product an instant appeal.
Launched originally as a multi-portion dessert product, it has been so successful that Unilever, owners of Wall's, has produced many flavour and size variants, turning Viennetta into a worldwide multi million euro brand.
The Viennetta was previously known as Comtessa in Spain due to a legal problem. It became Viennetta in the 1990s.
The original Viennetta was a multi-layered product comprising layers of vanilla ice cream with sprayed on 'chocolate' layers. The layers of ice cream were extruded, one after another, onto trays sitting on a moving belt. The rate of extrusion was greater than the speed of the belt which caused a deliberate 'bunching' of the ice cream; each layer was extruded at a different speed to the previous layer. The final effect was akin to a series of waves rippling through the product. This visual aspect combined with the in-the-mouth contrast of the smooth ice cream covered in crisp 'chocolate' to give the product an instant appeal.
Launched originally as a multi-portion dessert product, it has been so successful that Unilever, owners of Wall's, has produced many flavour and size variants, turning Viennetta into a worldwide multi million euro brand.
The Viennetta was previously known as Comtessa in Spain due to a legal problem. It became Viennetta in the 1990s.
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When you eat it, do you do it one layer at a time, leaving just that last tantilising thick layer of pure gunky **e that you just can't resist?
Dont be crude.
Whats your favourite flavour? And why isnt it 99p anymore?
Whats your favourite flavour? And why isnt it 99p anymore?
I'm still upset you didn't see fit to furnish us with your take on this weeks classik Come Dine With Me...
Another typical programme that started off absolutely fine and very interesting as they used people 'off the street'. Similarly to Big Brother, they have now started to combine four completely unsuited folk, with the 'wackiest' (in TV land terms and criteria) and more obscene , cos thats what they think we actually want to watch.
I doubt that when viewing figures go through the floor, the question will be asked 'Tarquin, do you think putting four cnuts on show was really the best idea?'
I doubt that when viewing figures go through the floor, the question will be asked 'Tarquin, do you think putting four cnuts on show was really the best idea?'
loved that yorkshire salad the other day - lettuce and vinegar.
I like the biscuity one best but they're all loverly imo.
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